Ingredients

1kg raspberries. (a)
450g caster sugar. (b)
225g unsealed butter. (b)
4 large eggs, beaten. (c)
Juice of 2 lemons, zest of 1. (d)

Method

Cook (a) over a gentle heat until pulpy.sieve, and place into a bowl over simmering water.add (b), and heat, stirring occasionally, until sugar is dissolved. Add (c)&(d), and cook out stirring more regularly, until thick.
Pour into warm, sterilised jars. Refrigerate.

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.